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Yes, I know — this recipe looks equal parts delicious, strange, and maybe even off-putting to some people — but hear me out: It's legit so good! The pesto comes out bright green, herbaceous, and super savory — the perfect sauce for coating springy ramen.
The pesto is made with spinach, cilantro, miso, garlic, sesame oil, and lemon juice — you just throw it all in the blender and toss it with cooked ramen. I was lucky enough to find fresh ramen in my grocery store, but the dried blocks that cost 10 cents would work totally fine. I decided to top mine with a fried egg (because literally everything is better with an egg on top) but the noodles are delicious all by themselves or served as a side dish. — Jesse Szewczyk
Get the recipe here.
I'm usually not a huge frosting fan — I find it overly sweet and it often ruins perfectly good cakes for me. But this buttercream chocolate frosting has my heart forever.
It so smooth and creamy, mostly due to the indecent amount of butter in it, and it's the perfect amount of sweet. The recipe calls for Dutch processed cocoa powder; it is so rich and amazing. I'd highly recommend you go out of your way to do it like that. That said, I've also made the frosting with regular Nestlé cocoa powder and it was still everything I wanted and more. — Marie Telling
My boyfriend discovered and tried this recipe about a month ago, and now it's our new meat-free go-to dinner. It's ridiculous easy with peanut butter, Sriracha, and kale as the main three ingredients. Added ginger, garlic, and onion make this soup/stew super tasty and perfect for days you're feeling a little under the weather. We've cooked it with and without rice and both are just as good, depending on how hearty a meal you're after. I'm not even a huge peanut butter fan but this spicy vegetarian soup is by far the best thing I've had cooked for me at home. — Gyan Yankovich
My cooking skills are usually limited to grilled cheese and eggs and toast but I wanted to try something new. And this seriously blew my mind! I was shocked I actually made something this good, and so was my girlfriend.
This recipe is so easy and all the ingredients are pretty cheap. It's just a bunch of veggies, some tomato sauce, and seasonings. Once you're done chopping up the veggies, it's just a matter of arranging the veggies on a sheet pan and throwing it in the oven. Plus, the clean up is so easy! I only had to clean one sheet pan, a cutting board, and a knife.
The most expensive thing was the goat cheese, which I didn't mind splurging on because it made the entire dish taste more creamy and decadent. Not to mention I could probably eat 100 of those garlic butter baguette crisps. This is officially my new comfort dish and I don't feel guilty about eating a lot of it, too. — Sarah Aspler
I've tried so many challah recipes and I've finally found the perfect one. I've made this a couple times and it doesn't disappoint. The bread is mostly savory with a hint of sweet just like challah should be. It's also perfectly fluffy, but not too fluffy (just enough for people to know that it's homemade). It makes two large loaves (but I made four smaller ones), and it disappears super quick! — Noga Raviv
Sometimes the Instant Pot (which I reviewed last year!) is good for dinner in a snap. Honestly, that's usually what I use it for — but when I saw Melissa Clark's recipe for Pressure Cooker Coconut Curry Chicken in her Instant Pot cookbook, it sounded so good that I had to try it even though it was pretty labor intensive.
I mean, I don't know, was it labor intensive? Reader, the last time we spoke, I did not have a baby. Now I have a 5-month-old and ~everything~ is labor intensive. So I'm going to go ahead and say that this is not a weeknight meal, now that weeknight meals take at most 15 minutes or else it's cheese and crackers for dinner.
I digress: If, like me, you need a kitchen win via a very forgiving recipe with excellent results that will make your house smell like heaven and have your husband thank you profusely and make you really just feel like a kick-ass cook again after being out of the game for a while, this one's a winner.
I used a can of tomatoes instead of fresh. I accidentally doubled the coconut milk. I eyeballed every single spice, including my turmeric that expired in 2016 (which I learned after adding it). And I can't wait to make it again because it was that good. — Rachel Christensen
Get the recipe here (you need to subscribe to NYT Cooking to have access to it).
If brownies and American chocolate cake had a son, it would be a French chocolate cake. It's rich, intense, and moist, without being too heavy or dense. It doesn't need any decoration or frosting to shine. It's just perfect on its own.
You can make this recipe in about 45–50 minutes, baking time included. I started craving it on a Sunday night recently and just happened to have all the ingredients at home and within an hour, I had a warm, delicious chocolate cake just for me. This recipe is very chocolate-y and a bit on the bitter side. If you like your chocolate sweeter, you can add a bit more sugar to the batter. — Marie Telling
I was feeling adventurous yesterday after watching Ugly Delicious, David Chang's new Netflix series. I had been craving dumplings for a few weeks, so I decided that I would try my hand at making them. They were easy to make, but it was hard to make them look pretty. I think I rolled the dumpling dough out a little too thick, but other than that, they were delicious. I added some white onion and a few mushrooms to the pork mixture. I would try making them a few times before serving them to anyone – mine definitely ended up being Ugly Delicious. — Hal Rohrer
Buttermilk pancakes are clearly the superior type of pancakes. But for a long time, I couldn't really find a recipe that completely satisfied me. And then I tried this NYT Cooking recipe, and my life changed.
They're easy to make (nothing more complicated than your average pancakes) and they come out so soft, light, and fluffy. They're pretty much perfect and I will hear of no other types of pancakes from now on. — Marie Telling
These aren't just cookies, they're a movement. I've honestly never heard more hype about a cookie than I did about these, and unlike most hyped-up things, these delivered. Two different coworkers (and countless Instagram friends) made these within a week, and after eating several crumbly, buttery, utterly perfect ones that my editor made, I had to try making them on my own. The ingredients are pretty simple — eggs, flour, butter, etc. — except for the turbinado sugar, which is essential for the crunchy edges. Making the actual cookies is not that hard, either. You basically dump things in a stand mixer, roll the dough into a log, refrigerate it for two hours (I know it sounds extra, but it's worth it), and then slice it into quarter-inch rounds before baking. That's it!
The key, though, is to take time to make sure everything is done properly. The first time I made these, I didn't mix the dough long enough, and I didn't properly refrigerate it, which resulted in crumbly dough that just refused to be sliced or formed into cookies (what I did manage to bake was still delicious, a testament to the greatness of this recipe). The second time, I righted those wrongs — really carefully dicing the butter, wrapping the dough in plastic wrap before putting in the fridge, and slicing the cookies into evenly-sized pieces made a huge difference.
And honestly? If you have the time and a little bit of patience, these cookies might change your life. I was never looking for a chocolate chip cookie replacement, but now, I have one. These are just so luxe and delicious and satisfying, and it's so hard to stop at just one. The flaky salt that goes on top balances the rich chocolate chunks so well, the dense, buttery shortbread is nothing short of heaven, and the crunchy edges border on sublime. I brought these to friends and family after making them, and I know they weren't just being nice when they said they were amazing. And as I said, they're a ~thing~. Almost everyone who tried them said, "Oh, I've heard about this cookie!" Its reputation precedes it, and its flavor lasts a long time after the last crumbs are licked off the plate. — Terri Pous
Get the recipe here, or buy Alison Roman's Dining In cookbook here.
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